| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Ready stead, Emp |
1 |
servings |
INGREDIENTS
| 200 |
g |
Brown rice |
| 100 |
g |
Baby carrots; peeled and sliced |
| 50 |
g |
Baby sweetcorn; sliced |
| 100 |
g |
Mangetouts |
| 2 |
|
Duck breasts |
|
|
An orange; juice of |
|
|
Splash balsamic vinegar |
| 1 |
|
Apple; cored and cut into |
|
|
; quarters |
|
|
Knob of butter |
| 1 |
pn |
Cinnamon |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the oven to 220c/425f.
1 Cook the rice in twice its volume of water. Halfway through the cooking,
add the carrot and sweetcorn. About 3-4 minutes before the end of cooking
time, add the mangetout.
2 Cook the duck breasts skin side down in a dry hot frying pan. When the
skin is golden, pour off the fat and transfer to the oven for 8-10 minutes.
3 Return the duck to the hob, add the orange juice and balsamic inegar.
Reduce a little and season.
4 Slice each apple quarter into four. Soften in the butter with the cinnamo
. Serve with the rice and sliced duck.
Converted by MC_Buster.
Per serving: 844 Calories (kcal); 6g Total Fat; (6% calories from fat); 16g
Protein; 182g Carbohydrate; 0mg Cholesterol; 43mg Sodium Food Exchanges: 10
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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